This delicious recipe is adapted from a recipe that was printed in Prevention magazine.
1/3 cup golden raisins
1/3 cup chopped walnuts
2 Tablespoons rice wine vinegar
I Tablespoon Extra Virgin Olive Oil
2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon salt
4 large carrots, shredded
1/4 cup chopped parsley
Soak the raisins in hot tap water until plumped, about 20 minutes. Drain. Pre-heat the oven to 250 degrees F. Place the walnuts on a baking sheet and toast until lightly browned, about 5 minutes; set aside.
In a small bowl, combine the vinegar, olive oil, lemon juice, honey, and salt.
Just before serving, in a medium bowl, toss the carrots, walnuts, parsley, and raisins with the dressing.
Makes 4 servings.